WHIPPED LOW FAT SPREAD

摘要

The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4 DEG C to 25 DEG C. The present whipped spread comprises a continuous aqueous phase comprising (A) from about 10 % to about 45 % fat, wherein at least a portion of the fat is vegetable oil; (B) an effective amount of an emulsifier; and (C) an effective amount of an emulsion stabilizing agent. The whipped spread has a whipping overrun of at least about 200 %.